Pumpkin Cookie Butter Truffles are fall perfection in each bite! Creamy pumpkin spice and Speculoos cookie filling, enrobed in rich, crisp chocolate. Easy no-bake recipe, no chocolate tempering required!
Place the cookie balls in a single layer on the parchment-lined baking sheet and place flat in the freezer until well chilled, at least 1 hour or up to 1 day.
Once the cookie balls are chilled, combine the chopped chocolate and oil in a medium microwave-safe bowl. Microwave in 30-second bursts, stirring between bursts, until just melted and smooth. Do not overheat.
Drop each chilled cookie ball into mixture, coating evenly. Remove with a fork, gently tapping off excess chocolate. Place back on cookie sheet and immediately decorate as desired. Repeat with the remaining cookie balls. The truffles can be made ahead of time and stored in an airtight container in the fridge for up to 2 weeks.
Notes
Be sure to use fresh spices, as older spices carry a lot less flavor and will produce bland truffles.Speculoos cookies can be found in most grocery stores, either with other cookies/biscuits or in the international aisle. They may be under the brand name Biscoff.